Description
A delicious recipe for crispy coconut shrimp, perfect for a tasty appetizer or main dish.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- Sweet chili sauce, for serving
Instructions
- In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper. Mix well.
- In a second shallow bowl, beat the eggs until well combined.
- In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
- Dip each shrimp first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally into the coconut-panko mixture, pressing gently to adhere. Place the coated shrimp on a plate.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until shimmering.
- Carefully add the shrimp in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- Remove the shrimp from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve the crispy coconut shrimp warm with sweet chili sauce for dipping.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the flour mixture.
- Try baking the shrimp instead of frying by placing them on a parchment-lined baking sheet and spraying lightly with cooking spray. Bake at 400°F for 15-20 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg